Peel and quarter the apples and remove the core, put them into a saucepan with the lemon juice, sugar, and a spoonful of water, and stew till soft but not broken. Place them in a glass dish. Wash the tapioca in cold water, put it in a saucepan, pour over it 1 1/4 pints of water, and stir till it boils. Cook it till quite clear, sweeten and flavour with a few drops of lemon juice, and colour with cochineal. Pour over the apples and put away till cold; it is then ready to serve.

SHORT PASTRY—No. 1

1 lb. Flour

6 or 8 oz. Dripping

1 gill Water

Total Cost—2d.

Sift the flour into a basin, rub in the dripping very lightly until it is quite fine, mix into a very stiff dough with the water, turn on to a floured board, and knead into a smooth paste. Roll out to the required thickness, and it is ready at once. This will be found an exceedingly nice paste for everyday pies, and it is very wholesome. The dripping should be clarified, directions for which are given elsewhere.

SHORT PASTRY—No. 2

1 lb. Flour—2d.

8 oz. Butter

1 gill Water

Juice of Half a Lemon—6d.

Total Cost—8d.

Sift the flour into a basin, rub the butter lightly in, until it is fine as bread crumbs; make a well in the centre, and strain the lemon juice. Mix into a stiff paste with the water, knead for a few minutes until it is quite smooth, it is then ready for use. A crust may be made with lard just in the same way; this is much lighter of digestion than a butter crust, and should always be given to anyone suffering from a weak digestion.